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Curried Vegetables

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: The art of living in Australia (1893).

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take any vegetables in season, such as potatoes, peas, carrots, beans, and cauliflowers, very young vegetables are the best, and if there are any cold ones in the larder they will do as well as fresh.
  2. Slice up the potatoes and branch the cauliflowers, and, if they are not been boiled before, boil them in water seasoned with a little salt and sugar, for ten minutes, and strain off the water.
  3. Put one ounce or more of butter into a saucepan according to the quantity of vegetables, and when hot stir in half an ounce of flour, and the same of curry powder.
  4. Pour in half a pint of milk and stir till it boils.
  5. Then put in the vegetables and simmer very gently for about half an hour.
  6. They should not be broken, but quite soft, and all the liquor absorbed.
  7. Pile in a hot dish and serve with boiled rice.